Christmas cake soufflés
- Preparation and cooking time
- More effort
- Serves 4
Turn leftover fruitcake or Christmas pudding into these individual hot desserts, served with warm caramel sauce to pour into each pot
- STEP 1
Heat oven to 180C/160C fan/gas 4 and put in a baking tray to heat up. Grease 4 x 150ml ramekins, then add some sugar to each and shake to coat before tipping out the excess.
- STEP 2
Whisk the egg whites until stiff peaks form, then add the sugar and continue whisking until stiff again. In a big mixing bowl, stir together the custard and crumbled cake. Stir in a quarter of the egg whites, and very gently fold in the rest using a big metal spoon until the mixture isn’t too streaky.
- STEP 3
Divide the mixture between the ramekins, running your finger around the top inside of each to leave a ‘gap’ between the mixture and the ramekin just at the very top. Bake for 12-15 mins until risen and golden. Meanwhile, warm the caramel sauce.
- STEP 4
Serve the hot soufflés immediately, with jugs of warm caramel sauce for people to pour into theirs.